Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup rolled oats (optional for added texture)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup honey or maple syrup
- 2 large eggs
- 1 cup Greek yogurt (full-fat or low-fat)
- ¼ cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with nonstick spray.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- In a separate bowl, combine honey or maple syrup, eggs, Greek yogurt, melted coconut oil, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Carefully fold in the blueberries until evenly distributed.
- Divide the batter evenly among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Notes
- You can substitute frozen blueberries for fresh ones if in season.
- Add lemon zest or chopped nuts for extra flavor and texture.
- Use a dairy-free yogurt alternative for a dairy-free version.
- Store baked muffins in an airtight container for up to 5 days at room temperature or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (about 80 grams)
- Calories: 180 kcal Kcal
- Sugar: 9 grams
- Sodium: 150 mg
- Fat: 7 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 35 mg